Recipes from Our September Activity

Carbonara Pasta Bacon Sour Cream Milk or white wine 1 egg (optional) Garlic and parsley to taste (fresh is better) Salt and pepper to taste Pasta Fry the bacon add the sour cream, milk or white wine and cook on medium until you see tiny bit of bubbles. Add pressed garlic and chopped parsley and salt and pepper to taste. Cook the pasta as usual add the sauce and crack the egg and mix well. You can prepare the sauce while the pasta is cooking. It is a really fast recipe 10-15 minutes at the most. It is one of my family quick and easy recipe for Sunday after church! Crock Pot Chicken Chicken breast-3-4 lb Cream cheese- 1 package Cream Chicken soup -1 can (Family size) Milk-1/2 cup Italian salad dressing (dry) - 1 small package (optional) Clean chicken and cut into smaller pieces (if you want to use serving size). Put in crock pot. Add mixed together cream cheese (previously smashed with fork), milk, and cream chicken soup. Optional: add 1 package of dry Italian salad dressing as spices and mix again. Cook for 3-4 hours in crock pot on high. Serve warm with rice, mashed potatoes, bowties, or any other pasta. Pizza Soup (or Cheesy Tomato Chowder) (By Jayne Galloway) 1/4 c. butter 1/2 c. chopped onion (optional) 1/4 c. flour 1/2 t. salt 1/4 t. pepper 1/4 t. oregano 1 can beef broth 1-1/3 c. milk 2 c. shredded cheese 1 can stewed tomatoes Sliced pepperoni (optional) Sauté onion in butter 5 minutes in large saucepan. Whisk in flour and seasonings until smooth. Stir in broth and milk. Heat to boiling, stirring constantly. Boil 1 minute. Remove from heat and stir in cheese, half at a time. Stir until completely melted. Liquefy stewed tomatoes in blender or with immersion blender. Stir into soup mixture. Heat to serve. Top with chopped pepperoni, if desired. Serve with green salad and bread sticks. Soft-shell Tacos 1 lb hamburger 1 packet taco seasoning 1 can tomato soup (do not dilute) Lettuce Tomato Cheese Sour cream Flour tortillas Brown hamburger. Add taco seasoning and tomato soup to meat. Stir. Chop lettuce, tomato and grate cheese. Spoon meat onto flour, sprinkle on cheese, lettuce, tomatoes and top with sour cream. Fold over and secure with a toothpick. Taco Soup (Sara Campbell recipe) Cook: 1-2 lbs Meat (beef or pork or 1/2 and 1/2) with 1 small onion chopped sautéed when the meat is browned, add: 1 can corn undrained 1-2 cans 15 oz Kidney Beans (undrained) 1-2 cans Black beans, undrained 1 can tomatoes (chopped or stewed) 1 can tomato sauce 2 Tbsp taco seasoning Mix all ingredients in a pot until boiling. Garnish with any of the following: bag of chips (corn or fritos) 2-3 tomatoes Sour cream Ranch dressing Shredded cheese Taco Soup 1 lb hamburger 1 pkg taco seasoning 1 can corn 1 can red kidney beans 1 can diced tomatoes 1 small can diced green chili peppers Brown and drain hamburger, add taco seasoning with small amount of water and simmer. Pour all cans into a large pot, stir, and warm. Add hamburger. Serve with sour cream, cheese, and tortilla chips. Enjoy! Buttermilk Dressing - makes about 2 cups 1 ½ cups mayonnaise ¼ cup buttermilk - or more if you want it thinner ½ tsp MSG (or Accent) - optional ½ tsp salt pepper to taste ¼ tsp onion salt ¼ tsp garlic salt 2 TBSP chopped parsley (2 tsp dried) Mix together and refrigerate. Chicken Salad for Sandwiches cooked, diced or canned chicken 2 stalks celery, diced 1/4 tsp onion salt salt and pepper to taste ½ cup mayonnaise/salad dressing - adjust more or less to the texture you like Hot Chicken Salad 2 cups cooked, diced chicken (or turkey) 2 cups diced celery ½ cup slivered almonds ½ tsp salt 2 TBSP grated onion 1 cup Miracle Whip 2 TBSP lemon juice ½ cup grated cheese 1 cup crushed potato chips Combine and toss lightly chicken, celery, almonds, salt, onion, Miracle Whip, and lemon juice. Put in 9" square pan. Sprinkle cheese and potato chips on top. Bake 450E for 10 - 15 min. Chicken Macaroni Salad 4 chicken breasts - sprinkle with seasoning salt and pepper, cook on bbq grill 1 small pkg shell macaroni, cooked according to package directions, drain 1 bag frozen vegetables, put in colander and spray with water to thaw 4 radishes, chopped ½ red onion, chopped any other additive you like (black olives, cucumber, bell pepper, etc.) (If by chance you happen to have a bag of Schwan’s pasta/vegetable blend, use that and only add chicken, radishes, onion, dressing.) Cut chicken into chunks and mix everything in a big bowl. Pour about 1 cup buttermilk dressing (recipe above) over it and mix it up. You can eat it now or refrigerate and serve later. Chicken Curry Soup 3 chicken breasts 6 cups water (more of you like) 2 Tbsp chicken bouillon or chicken soup base (Better than Bouillon) 2 tsp curry (or more if you like) 1 cup shredded carrots 1 cup chopped celery pepper to taste 1 cup small macaroni (I found these little short tubes of macaroni at Target - the kids loved them because they were different that any we had ever had before) 1 - 2 cups frozen mixed vegetables (or whatever kind of vegetables you like) Cook the chicken in with the water, curry and pepper. When the chicken is cooked cut it up or shred it - whatever you prefer. (I strained the broth from cooking the chicken to get the globs out. Make sure you keep the broth, though!) Put the cut up chicken and broth back in the pan and add the bouillon, carrots and celery. Cook and drain the macaroni, then add to the soup. Add the frozen mixed vegetables and let it heat through. I wasn't sure how much curry to use, so I started out with 1 tsp, but added more and eventually ended up with about 2 tsp in it. It gives it a really mild curry taste - not too overpowering. You can add more to the soup if you want more curry taste. Baked Chicken - Christelle Boyadjian 1 fryer chicken or chicken breasts Salt and pepper Accent Parsley Paprika Diced minced onion 1 can cream of chicken soup 1 can cream of mushroom soup Wash chicken and cut in pieces. Arrange in buttered baking pan, skin side up (or remove skin). Sprinkle with salt, pepper, Accent, and onion. Blend together the soups and pour over chicken. Sprinkle with parsley and paprika. Bake, uncovered, at 350° for 30 minutes or until it starts to brown. Cover pan with tin foil and cook for 30 minutes longer. Remove foil and continue baking until chicken develops a luscious brown glaze. Grilled Lemon Chicken - Christelle Boyadjian 1 can 7-Up ½ cup Italian dressing 1 fresh large lemon Lemon-pepper seasoning Salt 4 – 6 chicken breasts Mix the 7-Up, dressing, and juice from lemon in a large bowl or pan. Add the chicken and marinate for 30 – 60 minutes. Put chicken on grill. Sprinkle with lemon-pepper and salt; cook slowly until done. May also grill shortly to brown, then bake in a 350° oven for 30 minutes. Parmesan Chicken – Christelle Boyadjian 1 cup Parmesan cheese 2 cups bread crumbs 1/3 cup melted butter ½ cup Dijon mustard 6 chicken breasts Remove bone and skin from chicken; wash and pat dry. Combine cheese, crumbs and butter. Coat chicken with mustard, then dip into crumb mixture. Place chicken in a 9 x 13 inch baking pan. Bake at 425° for 15 minutes or until chicken is tender.